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Rustic Grilled Pizza

Yield 4 servings
Grilling a refrigerated pizza crust gives it a crisp outside, chewy inside, and the smoky flavor of a brick-oven pizza. Browning both sides of the crust helps to prevent the vegetables from making it soggy.

Ingredients

  • 3 large red bell peppers
  • 1 tablespoon minced fresh oregano
  • 1 tablespoon olive oil, divided
  • 3/4 teaspoon salt, divided
  • 3 cups thinly sliced onion
  • 1/4 teaspoon sugar
  • 7 ounces shiitake mushrooms, stems removed
  • 1 (10-ounce) can refrigerated pizza crust dough
  • Cooking spray
  • 2/3 cup (about 2 1/2 ounces) crumbled goat cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 338
  • caloriesfromfat 27 %
  • fat 10 g
  • satfat 3.2 g
  • monofat 3.4 g
  • polyfat 0.6 g
  • protein 12.4 g
  • carbohydrate 49.4 g
  • fiber 5.5 g
  • cholesterol 9 mg
  • iron 3.6 mg
  • sodium 955 mg
  • calcium 62 mg

How to Make It

  1. Cut bell peppers in half lengthwise, and discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 15 minutes or until blackened. Place in a zip-top plastic bag, and seal. Let stand for 15 minutes. Peel and cut into 1/2-inch strips. Combine bell peppers, oregano, 1 teaspoon oil, and 1/4 teaspoon salt.

  2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion and 1/4 teaspoon salt; cook 15 minutes, stirring frequently. Increase heat to medium-high. Sprinkle onion with sugar; sauté 5 minutes or until lightly browned. Remove from pan.

  3. Heat 1 teaspoon oil in pan over medium-high heat. Add mushrooms; cover and cook 2 minutes. Uncover and cook 1 minute or until tender, stirring constantly. Combine the onion, mushrooms, and 1/4 teaspoon salt.

  4. Prepare grill.

  5. Roll dough into a 12-inch circle. Place dough on grill rack coated with cooking spray; grill 3 minutes or until browned. Turn crust. Arrange the onion mixture and bell pepper mixture on crust. Top with cheese. Grill, covered, 3 minutes. Sprinkle with parsley and black pepper.